Andhra Chicken Pickle

For a good many years I couldn’t get myself to eat chicken pickle or any non-veg pickle for that matter. Not until one Sunday when a friend invited me home for lunch (remember those combined studies days!). She coaxed me for a very long time with pleading looks, “Taste the gravy, at least”. And taste I did. I am ever grateful to her for getting me to taste this heavenly ‘Kodi Avakaya’. She even gave me a bottle of chicken pickle prepared by her grandmother to take home. I regret not asking for the recipe. One of the best chicken pickles I tasted to date.

The chicken pickle I’m posting today is a tried and tested special one that our family relishes with dosas, rotis and rice. Don’t cut corners and follow the instructions to the T and you can’t go wrong. Among the numerous Kodi Pachadi recipes I tried, this one is close to the flavor of my friend’s grandmother’s pickle recipe.

Andhra Chicken Pickle recipe

Prep & Cooking: 1 hr 15 mts

Cuisine: Andhra

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Ingredients:

1 kg chicken with bones, cut into bite sized pieces

1 1/2 tbsps ginger garlic paste

1 1/2 tbsps red chilli pwd

1/2 tsp turmeric pwd

juice of 3 lemons, heat for 3 mt and cool

1 1/2 – 2 tbsps salt (adjust)

4 tbsps oil

Dry roast and make a powder:

3 tbsps coriander seeds/dhaniyalu

1 tbsp cumin seeds/jeera

1 tbsp poppy seeds/khus-khus/ghasagasalu

1 1/2 tsps methi seeds/methulu/fenugreek seeds

6 cloves

2″ cinnamon stick

1 elaichi/cardamom

1 star anise

For tempering/poppu/tadka:

pinch of methi seeds

30 fresh curry leaves

3-4 dry red chillis

15 cloves garlic, slightly crushed

3/4 cup oil

1 Dry roast all the spices individually over low heat and cool. Once cool, combine all the dry roasted ingredients and grind to a fine pwd.2 Heat 4 tbsps oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli pwd and salt and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. This frying will take about 25 mts. This step is crucial to chicken pickle making. Keep stirring in between.3 Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillis, crushed garlic and saute for a minute. Add the cooked chicken pieces along with any left over gravy and oil. Combine well. Add the ground spice pwd and combine well and cook on medium to high for 15-18 mts, stirring in between.4 Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle and refrigerate.

Note:

Prepare this pickle when you have some time on hand and refrigerate it for a longer shelf life. The recipe I follow calls for heating of lemon juice so do not skip this step. Dry roast the spices well over low heat. Cloves, cinnamon, star anise and cardamom can be roasted together.

Recipes for Kids - Kids Zone

Sailu, makes my mouth water. I am not sure I can make chicken pickle with the chicken we get here (releases too much water unlike the chicken we get back home) but ofcourse I can try, it will vanish in a jiffy I am sure.

http://mykitchentreasures.blogspot.com/ Happy Cook

Just droolishly delicious. I too have never had chicken pickles, but seeing the pic i am sure i will love it.
I have had prawns pickle, when i was in Kerala.

http://pallavi-foodblog.blogspot.com Pallavi

Nice one Sailu.

http://www.spicyandhra.org Padmaja

Same here Sailu
Even i couldnt get myself to eat chicken pickle until i tasted at friend’s… Never even thought it is as simple as you mentioned..
I might give it a try for the first time….
You always go an extra mile to make your readers run into the kitchen to TRY……………..

R.Punitha

Hi Sailu ,
It’s highly impossible to me to get this chicken pickle as yours.
What a colour????!!! Thank you Sailu. I’ll try after a few days,

http://sindhirasoi.com Alka

Its strange that i never knew that chicken pickle exists in this world !It looks so wonderful,and i m wondering what on earth i had being doing making pickles with just onions,turnips and raw mangoes.Bookmarked this recipe to surely try it out..and yeah i will take a plunge only when i have ample time and intact sanity,coz i dont want to go wrong with it!

Sarah

A very nice recipe. I have tasted chicken pickle.
Let me see if it tastes the same.
Thanks for the recipe. Sarah

http://www.divya-dilse.blogspot.com Divya Vikram

Never heard of such a pickle.Sounds yummy n spicy.

http://www.fooddamaka.blogspot.com G.Pavani

Hi sailu,chicken pickle is making me hungry..and awesome..i will try

http://www.leonsbeautytipsandsecrets.com/ Leon

Hey Sailu, it looks so Yummy!!!

http://cilantro-cilantro.blogspot.com/ Cilantro

Same with me too…I am not able to get myself to eat chicken pickle even today. Looks like any other dry chicken dish. Will have to try some day.
How long does the pickle stay? Can we use tamarind instead of the lime?

revathi

We get a chicken pickle here ( swagat brand ) which is out of this world.

This is so wonderful I can make home made chicken pickle. Thanks for the recipe

Very interesting recipe.. I have only tasted fish pickle once. Chicken pickle, I even heard for the first time!

Priti

Sailu,

What type of chicken did you use.The broiler or the free range one.Thanks for posting a great recipe.

I used skinless broiler, Priti.

Lakshmi

Hi Sailu…
Great recepie…i will try it out….I will follow your mouth watering recepie to the word…Thank you

http://www.cookingandme.com Nags

i think this is the first time my mouth watered after seeing a pic on a blog. like really really watered yummmm

keertana

Hi Sailu,

will this pickle stay out for a day or 2?
If you refrigerate, it will stay longer.

vijaya

The recipe is excellent.

Tanuja

Hi Sailu
I tried your recipe.. but it turned out to be a chicken fry rather than pachadi. exactly followed the same steps with same measures as well. I was a bit dissapointed that it did not come as my friend’s mother in law prepared but we just had it as a tasty chicken fry for lunch on sunday afternoon.
any suggestions ??

Thanks
Tanuja

Naimisha

Tired making this pickle last evening and it tasted awesome. Came out really well. Tried some wine with the pickle and turned out to be a real good dinner. Agreed the way to a mans heart is through his stomach.

Thanks a lot for the receipe and would recommend people to definitly try this.

Cheers!

Malleeswari

Hi Sailu garu,

The picture is really tempting. Do we need to add water while cooking the chicken as in step 2? As per the description I can see good chances of chicken being well fried rather than cooking. Pls clarify.

While cooking chicken, it leaves water. I meant fry the chicken well till there is hardly any water content (since chicken leaves water while cooking). You do not add water to this recipe.

kranthi

how many months can we store this pickle?

Min of 3 months.

kranthi

i want green dal recipie can u pls post it

Indu

This pickle was wonderfully delicious the first time we tried. We are making it again n again now….
Most of your recipes we tried are excellent sailu. Thanks

swetha neelamshetty

hi sailu

i tried almost all ur receipes but i dint like this ….. the chicken is sooo hard that we are unable to bite also

annon

You probably did not fry carefully. Try again. Heat oil to 180 deg C and then fry. Hot oil will burn and inside will be raw while too cold will dry it out.

Deepa

This recipes is so interesting i would surely do this.i want to know can black peppercons can be added if so how much and also can we use gingelly oil or vegetable oil for this recipe. Please suggest.

Mridula

Hi Sailu,
This recipe looks yummy…It would be great if you can post a recipe for prawn pickle too

Hi sailu, thanks for the recipe, it sounds and looks yummy. Just cant wait to make n taste it. As we are in Aus, we dont get the same quality of chicken we do get back home. Thanks again, you made my day/days-TA

sahadevi

sailuji thanq sooo much for recipe i made it n enjoyed the taste it was so yummy. i sent it to my sister who is gujarat

sahadevi

sailuji thanq sooo much for recipe i made it n enjoyed the taste it was so yummy. i sent it to my sister who is gujarat

sahadevi

sailuji thanq sooo much for recipe i made it n enjoyed the taste it was so yummy. i sent it to my sister who is gujarat

sahadevi

sailuji thanq sooo much for recipe i made it n enjoyed the taste it was so yummy. i sent it to my sister who is gujarat

Pooja

Hi Sailu, I love the way you write your recipes. thanks for this recipe… its extremely delicious…:)

Anushiad

I don’t have coriander seeds… Can I use coriander powder

Anonymous

Yes, you can.

Anonymous

Yes, you can.

Anonymous

Yes, you can.

Anonymous

Yes, you can.

Anonymous

Yes, you can.

Anonymous

Yes, you can.

Anushiad

I don’t have coriander seeds… Can I use coriander powder

Kalai

i tried this recipie as mentioned i did roast ingredients second time until it was little more than brown and got your color as picture

Kalai

i tried this recipie as mentioned i did roast ingredients second time until it was little more than brown and got your color as picture

Aruna

Hi Sailu, does this recipe work for boneless chicken? cutting into bite sized pieces of chicken is too cumbersome in US..

Sham

how long does this chicken pickle remain fresh in the fridge without spoiling

Vidyarai

Thank You for the yummy recipe.. It turned out perfect:)

Angar5544

This pachadi looks like chicken fry. Noway it looks like pachadi. I liked the way preethi’s kitchen posted, looks like real storable oil soaked pickle. Yours could be tasting good, but it can’t b called pickle.

Lovesailusfood

Sailu – love your recipes..it would be awesome, if you could calorie counts alongside. Watchful fans with diet concerns will love it

LeGrisbi

She coaxed me for a very long time with pleading looks, “Taste the gravy, at least”

Nam

We dont get poppy seeds here so any other alternative .please advise. Thanks

http://sailusfood.com/ Sailu | Indian Food

There is no alternative for poppy seeds for this recipe. Omit it and make the recipe.

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